Private - Takes of Top Chefs
When cracked black pepper flavors a dish, it’s rustic, yet elegant at the same time. That’s why Chef Vatche Moukhtarian named his Fresno, Calif., restaurant Cracked Pepper Bistro. The name alone brings customers in the door.How compelling is “cracked pepper” on the menu? Chefs all over the country are capitalizing on the flavor description to boost sales:
Jon Hallowell, chef/owner, Catalina’s Restaurant, Malvern, Pa. Cracked-pepper calamari is flash-fried and tossed with cherry peppers and served with ranch aïoli as an appetizer.
Ben Mulé, executive chef, Spats at The Blennerhassett Hotel, Parkersburg, W.Va. Portobello ravioli as a dinner selection, featuring roasted portobello mushrooms encased in cracked-pepper pasta and served with sundried-tomato crème.
Jesse Wolkiewicz, chef, The College Club of Boston. Cracked-pepper-encrusted tenderloin of beef medallions with teriyaki jus, accompanied by herb-roasted potato “mushrooms,” the featured entrée in a multi-course wine dinner.
You, too, can easily tap into the power of “cracked pepper”—and add perceived value to your menu—thanks to new Naturally Potatoes® Cracked Pepper Mashed Potatoes from Basic American Foods. These rich russet mashed potatoes are flavorfully seasoned with cracked black pepper and plate up as if you painstakingly prepared them from scratch.
What’s more, labor-saving Naturally Potatoes® Cracked Pepper Mashed Potatoes have a refrigeration life of 60 days from production, and the Boil-in-Bag facilitates easy preparation via the stovetop, microwave or steam cabinet.
For product information or to order a sample of Naturally Potatoes® Cracked Pepper Mashed Potatoes, click here.